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Oh poo poo a плов argument(maybe) on SA too? Anyway, love it, been making it for at least 20+ years. IMHO: use at least double the cumin and whole, not ground (adding some with the meat makes the whole dish fragrant) and shove whole unpeeled heads of garlic in there - 3-5 without splitting - that way you pick it out, squeeze out the juicy cooked pulp and YUM.
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Oct 26, 2015 03:39
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| # ¿ Apr 25, 2024 23:03 |
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